buceriasdon

I'm starting with a blank slate so at this moment I'm taking bids on having the sign done. Tuesday morning I'll have the keys to the steel curtain door and I'll get some pics of the bare interior. The cleanest out of the five I have looked at and everything works. The owners operate the comida economica cafe next to me on the corner and a tortilla factory is on the other side. Locally there are no building or fire codes or health inspections but I am required to have a restaurant license and all full time employees must be covered with IMSS, the national health insurance organization. Thanks everyone.Donaldo

It is great to hear you are going to be opening your own pizzeria! I canít wait to see your progress and what style of pies you will be offering. I can imagine what great topping ideas you already have.

Your pizza's look delicious in all the pictures on this site, so I am thinking you will have no problems selling them in Bucerias. Can you offer up a street address of the restaurant so I may pin it on Google Earth. Will make it very easy for me to find when I am there on my next vacation.

Don, it is soooo exciting when a member opens up a pizzeria/restaurant. Are you going to be serving other foods besides pizza? I hope that a few members can make it down to your neck of the woods for a visit.

buceriasdon

This morning I took the measurements I'll need for building the front counter and the sink table which will be to the rear left. That wall is where the sink in the unisex restroom(no door at the moment) is located with the kitchen sink tied into it. No hot water. We use Clorox instead. At the very rear is a window, the logical location for the deck oven for ventilation. It may go along the wall opposite the restroom. We will also have a stove and oven combo somewhere. The made in Mexico oven is big enough for four 36cm./ 14" pizzas with the capability of another deck being added later. I am having two more burners added, I need more heat than the stock 300 Celsius, more like 350. Pizzas to be baked on screens plus we will be baking slider size buns,2.5 inches, for hamburger sliders, pulled pork mini, tuna melt mini and a ham and cheese mini, served with kimchi, macaroni or black bean salad. They can order one or any combination to a plate. We will also be baking habanero wings to be finished off on a grill. I've struggled with precooking large quantities of pasta in the past but my two partners want to offer a spaghetti, white and red sauce plates so I guess we are going to learn how. I plan on a fried pasta plate with canned tuna, sweet peppers, capers and sliced olives using generic reduced V8 juice for sauce. I can easily fit 16 chairs and four tables and one wall with highboy chairs and a cantilevered counter top. Free WiFi of course with later computer rental.Donaldo

buceriasdon

Bill, I plan to do some weekend "Catch of the Day" specials that won't be on the everyday menu. Donp.s. Bill I forgot to say my two girlfriends/partners loved the Focaccia di Recco with Oaxaca cheese and it will be on the menu. Also with chicken. Thanks

Bill, I plan to do some weekend "Catch of the Day" specials that won't be on the everyday menu. Donp.s. Bill I forgot to say my two girlfriends/partners loved the Focaccia di Recco with Oaxaca cheese and it will be on the menu. Also with chicken. Thanks

"two girlfriends/partners" with you in the restaurant business? Can I option the rights to the reality TV show?

I'm honored the focaccia di Recco will be on your menu. Are you using a wild starter culture in your dough?

buceriasdon

Today the pizzeria was properly christened Mexico style, though a long way from opening. I was working at plumbing in the the kitchen sink with the sign painter out front when two hen chickens(gallas) hopped into the room and proceeded to wander about looking for food, finding none left as they came. Sadly my camera was at my room. I told them to come back later......